COOK I

Shamin Hotels, Inc.; Sandston (VA); On-site; USD 30,000 - 42,000; Full time

Job summary

Shamin Hotels seeks a Cook 1 to join the Food and Beverage department. The role focuses on preparing a variety of dishes per established recipes and maintaining a clean, efficient kitchen. Team collaboration and attention to detail are essential for delivering quality dining experiences.

Responsibilities include station-specific cooking, quality checks, safe food handling, and helping manage inventory and turnover of ingredients. Bi-weekly pay structure applies.

Qualifications

• Not explicitly stated; duties imply kitchen-related abilities.

Responsibilities

• Prepare dishes following standardized recipes and guidelines.
• Coordinate with kitchen staff to ensure timely food orders.
• Maintain cleanliness and organization of workstation and storage areas.
• Adhere to food safety and sanitation regulations.
• Assist in inventory tracking and reporting low stock.

Skills

Food preparation

Station management

Quality control

Food safety

Team collaboration

Inventory management

Job description

Job Title: Cook1

Company: Shamin Hotels

Organizational Structure

Department: Food and Beverage

Reports To: Executive Chef, Sous Chef or Kitchen Manager, Food and Beverage Manager

Supervision: none

Pay Structure: Paid Bi-weekly

Position Overview

The Cook 1 is an integral member of the kitchen team responsible for preparing high-quality dishes according to established recipes and standards. They play a key role in ensuring efficient food production and maintaining a clean, organized kitchen environment. The Cook 1 plays a crucial role in the kitchen operations by contributing to the preparation of high-quality dishes and ensuring the smooth functioning of the kitchen. Their attention to detail, culinary skills, and teamwork are essential for delivering a positive dining experience to customers.

Essential Job Functions

Food Preparation

• Follow standardized recipes and guidelines to prepare a variety of dishes, including appetizers, entrees, and desserts.
• Measure and assemble ingredients accurately to ensure consistency and quality.
• Cook and season food items according to specified methods and techniques.
• Monitor cooking processes, temperatures, and cooking times to avoid overcooking or undercooking.

Station Management

• Work on a specific station (e.g., grill, sauté, fryer) as assigned by the Chef or Kitchen Supervisor.
• Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders.
• Maintain cleanliness and organization of the workstation, including proper storage of ingredients, utensils, and equipment.

Quality Control

• Inspect food products for freshness, quality, and appearance before cooking.
• Taste and adjust seasoning levels as necessary to enhance flavor profiles.
• Monitor portion sizes and presentation standards to meet customer expectations.

Food Safety and Sanitation

• Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food items.
• Maintain cleanliness and hygiene in the kitchen area, including equipment, countertops, and floors.
• Monitor and record temperatures of food storage units and cooking equipment.

Team Collaboration

• Communicate effectively with other kitchen staff, servers, and managers to ensure smooth coordination of food orders.
• Assist colleagues during busy periods and contribute to a positive team environment.
• Support kitchen leadership in training new cooks and ensuring adherence to kitchen standards.

Inventory Management

• Assist in monitoring inventory levels of food supplies and ingredients.
• Notify kitchen leadership of low stock items or equipment malfunctions.
• Assist with inventory counts and stock rotation to minimize waste and ensure freshness.

Top Requirements

• Team Up: Be Golden, Collaborate and Help Others Succeed.
• Own It: Be a role model, Embrace Responsibility and Keep Learning.
• Passionately Serve: Be Positive, Care Deeply and Create Memories.